Step 1 slice the tomato into Half inch slices. You should get a least 2-3 per tomato.
. Crumble the goat cheese into large pieces and set aside in a bowl.
Wash and pat dry the Tarragon and break off pieces as in the photo.
Place each tomato on a small round plate and rain a pinch of salt on each tomato. Top each tomato with ¼ of the cheese mixture. Drizzle each tomato with ½ tsp of olive oil.
Sprinkle the Herbs de Provence over the cheese and top off with the fresh herbs.